Lemon rocket risotto
Ingredients: 2 bio lemons, 1 onion, 2 tbsp of olive oil, 350 gr risotto rice, 150 ml dry white wine, 1 l vegetable stock, 2 bunch of rocket salads, 60 gr parmesan cheese, grated, 2 tbsp butter, salt and pepper to taste
Bring your stock to the boil and keep it warm on the side. Melt the butter in a large heavy based pot and soften the onion for about 5 minutes.
Add the rice, coat it in the buttery onions and stir until the rice just starts to crackly ever so slightly. Add the wine and stir until all the liquid has cooked off. Add the zest and the lemon juice and do the same. Slowly add the hot stock a ladle full at a time and allowing the rice to absorb it before adding more.
About half way or three quarters of the way through, add your rocket leaves and stir this through the rice. They will instantly wilt down.
Keep cooking and stirring until your rice is perfectly al dente and then turn off the heat, add the cream and season with salt and pepper.
Serve with loads of freshly grated Parmesan cheese.
Leek risotto with mushroom and parmesan
Ingredients: 1 big leek, 250 gr champignon, 100 ml cream, 2 tbsp of olive oil, 2 tbsp butter, 350 gr risotto, rice, 125 ml white wine, 1 l veggie bouillon, 60 gr parmesan, salt and pepper
For the leeks: Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
For mushrooms: Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes.
For risotto: Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
Risotto, cod fish, fennel with grapes
Ingredients: 60 g butter, 400 g skinless firm white fish fillets, cut into 3 cm (such as cod, blue-eye, ling, hake), 1 onion, finely chopped, 1 garlic clove, crushed, 330 g risotto rice (arborio), 2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon snipped chives, 1 tablespoon chopped dill, sliced lemons or lime, for garnish, fish stock,
1 fennel bulb, butter, salt and pepper to taste, 12 grape berries, 100 ml cream
Directions: Melt half of the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
Remove from the pan and set aside. Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
Add the rice, and stir to coat. Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.Stir in the lemon juice, parsley, chives and dill. Add the fish, and stir gently. Serve garnished with slices of lemon or lime, and herb sprigs.